Instant multi-layer temperature-responsive popping beads and preparation method thereof

Abstract

The present invention provides a ready-to-eat multi-layer temperature-responsive popping bead and a preparation method thereof. The method comprises the following steps: preparing a core layer popping bead coated with a refreshing drink; dissolving methyl cellulose in alcohol-free or low-alcohol fermented juice, adding pectin and stirring to obtain a composite solution, adding the core layer popping bead coated with a refreshing drink, heating and stirring to obtain a double-layer popping bead; taking a modified coagulant polysaccharide, milk powder and water, mixing, heating and dissolving; adding the double-layer popping bead, vortex oscillation; cooling and filtering, sterilizing, extremely fast freezing and freeze-drying to obtain the result. The present invention adopts a three-layer structure. As the temperature changes, the shell layers of the popping bead burst open layer by layer, forming three layers of different flavors, so that the consumer can experience three kinds of taste and flavor at one time, increasing the freshness and experience. The popping bead of the present invention can also be applied to other foods.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to instant multi-layer temperature-responsive popping beads and a preparation method thereof. Background Art

[0002] Milk tea is a liquid dairy product made from fresh milk or milk powder and with a certain amount of tea powder added. It is very popular among consumer groups, especially young consumer groups. With the competition in the milk tea industry, various varieties of milk tea have emerged one after another. By adjusting the formula and adding auxiliary materials (commonly known as small ingredients), consumers' sense of freshness is increased and the experience is improved. Conventional auxiliary materials include grass jelly, popping beads, taro balls, taro paste, oats, black rice, etc. Among them, popping beads are more popular among many small ingredients. However, the popping beads currently on the market are all single-layered, and occasionally double-layered. They are usually squeezed into the mouth when drinking and burst in the mouth. There are currently no multi-layer popping beads with stable responsiveness on the market. According to market research, they will greatly increase the consumer experience and freshness and are favored by consumers. At the same time, this type of popping beads can also be used in other foods. Summary of the Invention

[0003] Technical problem to be solved: In view of the above technical problems, the purpose of the present invention is to provide an instant multi-layer temperature-responsive popping bead and a preparation method thereof, which adopts a three-layer structure. When in use, the outermost layer of the popping bead is a shell layer that responds to a temperature of 50-60°C. When the beverage brewing temperature is 50-60°C, or slightly higher than 60°C, the first shell layer of the popping bead dissolves and bursts, and milk overflows to form a first layer of milk flavor. During the drinking process, the temperature gradually drops. When it reaches 35-37°C, the second layer of the popping bead bursts, and juice overflows to form a second layer of juice flavor. The second layer of the popping bead is an intermediate layer that responds to a temperature of 35-37°C, and is also a reverse temperature-sensitive layer (that is, it does not dissolve at high temperatures but dissolves at low temperatures). The last layer, i.e., the core layer, is a core layer popping bead that responds to a temperature of 80°C. It is directly squeezed and broken by the drinker during the final drinking, forming the third layer of taste in the mouth, i.e., a cool taste, which relieves the greasy feeling after drinking a whole cup of milk tea.

[0004] Technical solution: A ready-to-eat multi-layer temperature-responsive popping bead, comprising a three-layer structure: the outermost layer: a shell layer that responds to a temperature of 50-60°C, the second layer: a middle layer that responds to a temperature of 35-37°C, and the innermost layer: a core layer that responds to a temperature of 80°C.

[0005] Furthermore, the core layer is coated with a refreshing drink; the middle layer is coated with fruit juice; and the shell layer is coated with milk.

[0006] Furthermore, the shell layer with a response temperature of 50-60° C. is a gel layer prepared from modified coagulated polysaccharide.

[0007] Furthermore, the middle layer with a response temperature of 35-37° C. is a glue layer prepared from methyl cellulose and pectin.

[0008] Furthermore, the core layer with a response temperature of 80° C. is a glue layer prepared from carrageenan.

[0009] Furthermore, the beverage with a refreshing taste includes mung bean juice, mint juice, and light bamboo leaf juice; and the fruit juice is alcohol-free or low-alcohol fermented fruit juice.

[0010] Furthermore, the preparation of the modified coagulated polysaccharide:

[0011] (1) adding the coagulated polysaccharide powder to a potassium chloride aqueous solution with a concentration of 0.6-1.0 wt.%, adding hydrogen peroxide with a concentration of 10-15 wt.%, stirring evenly, and placing at a temperature of 65-70° C. for a degradation reaction for 15-20 minutes;

[0012] (2) Lower the reaction temperature to 40°C and continue degradation for 20-30 minutes;

[0013] (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed;

[0014] (4) Dehydration and drying to obtain the modified coagulated polysaccharide.

[0015] Furthermore, the mass ratio of the coagulated polysaccharide, potassium chloride aqueous solution and hydrogen peroxide is 1:2:0.5.

[0016] The method for preparing the instant multi-layer temperature-responsive popping beads comprises the following steps:

[0017] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0018] S2: Homogenize at 5000-15000 rpm for 5 min and cool to 10°C;

[0019] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0020] S4: dissolving methylcellulose in 40-60°C fruit juice, adding pectin, stirring at 20-40°C for 10-15 hours to obtain a composite solution, and standing at 0-10°C for 15-20 hours;

[0021] S5: adding core popping beads coated with a refreshing drink having a particle size of 0.3-0.5 mm after screening, heating to 40-50°C, and stirring at 2000-3000 rpm for 5-10 minutes to obtain double-layer popping beads with an inner layer of core popping beads coated with a refreshing drink and an outer layer of juice;

[0022] S6: Mix 1-2 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 55-65°C to dissolve;

[0023] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared in S5 and place them in a vortex shaker for 5 minutes;

[0024] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0025] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0026] Furthermore, the mass ratio of methylcellulose, pectin and juice in S4 is 1:(15-20):(100-200).

[0027] Furthermore, the preparation method of the alcohol-free or low-alcohol fermented juice comprises: pouring the juice into a sterilized container, adding activated yeast at a yeast inoculum of 0.05%, fermenting the broth to a sugar content of less than 4 g / L under the fermentation conditions of a fermentation temperature of 22°C, a pH of 3.3, and an SO2 addition of 30 μL / L, and then terminating the fermentation to obtain the alcohol-free or low-alcohol fermented juice. The aforementioned instant multi-layer temperature-responsive popping beads are also used in beverages such as milk tea.

[0028] Beneficial effects:

[0029] 1. The instant multi-layer temperature-responsive popping beads of the present invention adopts a three-layer structure. When in use, the outermost layer of the popping beads is a shell layer that responds to a temperature of 50-60°C. When the beverage brewing temperature is 50-60°C, or slightly higher than 60°C, the first shell layer of the popping beads dissolves and bursts, and milk overflows, forming the first layer of milk flavor. During the drinking process, the temperature gradually drops. When it reaches 35-37°C, the second layer of the popping beads bursts, and juice overflows, forming the second layer of juice flavor. The second layer of the popping beads is an intermediate layer that responds to a temperature of 35-37°C, and is also a reverse temperature-sensitive layer (that is, it does not dissolve at high temperatures but dissolves at low temperatures). The last layer, that is, the core layer, is a core layer popping bead that responds to a temperature of 80°C. It is directly squeezed and broken by the drinker during the final drinking, forming the third layer of taste in the mouth, that is, a refreshing taste, which relieves the greasy feeling after drinking a whole cup of milk tea.

[0030] 2. The outermost layer of the present invention is a shell layer with a response temperature of 50-60°C, which is prepared from modified coagulant polysaccharide. After the unmodified coagulant polysaccharide forms a gel shell layer, it needs to be heated to above 70°C to dissolve again. However, such a high temperature is usually not used in the preparation of milk tea. The temperature of hot drinks is generally 50-60°C. Therefore, the present invention modifies the coagulant polysaccharide to reduce its response temperature to 50-60°C, which is just suitable for the temperature reached for the first time in the preparation of hot drinks.

[0031] 3. The outermost layer of the present invention is modified coagulant polysaccharide coated cow's milk. The protein in cow's milk itself has a certain emulsifying activity. After the modified coagulant polysaccharide is added, the emulsifying activity increases rapidly because the modified coagulant polysaccharide combines with the protein residues in the cow's milk, making the protein more firmly attached to the modified coagulant polysaccharide-protein interface, thus making the formed modified coagulant polysaccharide shell more stable.

[0032] 4. The second layer of the present invention is an intermediate layer that responds to a temperature of 35-37°C and is prepared from methyl cellulose and pectin. Methyl cellulose has a unique thermogelling property, that is, it forms a gel when heated and melts when cooled. It is a reverse temperature-sensitive material. By cross-linking with pectin, the interaction forces such as van der Waals forces and hydrogen bonds between macromolecules are utilized to form a three-dimensional spatial network structure with mutual entanglement between molecular chains, thereby obtaining a stable shell layer.

[0033] 5. The instant multi-layer temperature-responsive popping beads of the present invention have multiple temperature responsiveness and are suitable for a variety of hot drinks, such as milk tea, etc. They can enrich the drinking taste, increase the drinker's sense of freshness, and improve the drinker's experience.

[0034] 6. The instant multi-layer temperature-responsive popping beads of the present invention can also be used in other foods. DETAILED DESCRIPTION

[0035] The present invention provides a ready-to-eat multi-layer temperature-responsive popping bead and a method for preparing the same. To make the objectives, technical solutions, and effects of the present invention more clear and explicit, the present invention will be further described in detail with reference to the following examples. It should be understood that the specific examples described herein are intended only to illustrate the present invention and are not intended to limit the present invention.

[0036] Example 1

[0037] Preparation of modified coagulant polysaccharide:

[0038] (1) Adding the coagulated polysaccharide powder to a 0.6 wt.% potassium chloride aqueous solution, adding a 13 wt.% hydrogen peroxide solution, stirring evenly, and placing at 70°C for degradation reaction for 15 minutes; the mass ratio of the coagulated polysaccharide, potassium chloride aqueous solution, and hydrogen peroxide is 1:2:0.5;

[0039] (2) The reaction temperature was lowered to 40°C and degradation was continued for 25 min;

[0040] (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed;

[0041] (4) Dehydration and drying to obtain the modified coagulated polysaccharide.

[0042] Example 2

[0043] Preparation of modified coagulant polysaccharide:

[0044] (1) Adding the coagulated polysaccharide powder to a 0.8 wt.% potassium chloride aqueous solution, adding a 13 wt.% hydrogen peroxide solution, stirring evenly, and placing at 70°C for degradation reaction for 15 minutes; the mass ratio of coagulated polysaccharide, potassium chloride aqueous solution and hydrogen peroxide is 1:2:0.5;

[0045] (2) The reaction temperature was lowered to 40°C and degradation was continued for 25 min;

[0046] (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed;

[0047] (4) Dehydration and drying to obtain the modified coagulated polysaccharide.

[0048] Example 3

[0049] Preparation of modified coagulant polysaccharide:

[0050] (1) Adding the coagulated polysaccharide powder to a 1.0 wt.% potassium chloride aqueous solution, adding a 13 wt.% hydrogen peroxide solution, stirring evenly, and placing at 70°C for degradation reaction for 15 minutes; the mass ratio of coagulated polysaccharide, potassium chloride aqueous solution and hydrogen peroxide is 1:2:0.5;

[0051] (2) The reaction temperature was lowered to 40°C and degradation was continued for 25 min;

[0052] (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed;

[0053] (4) Dehydration and drying to obtain the modified coagulated polysaccharide.

[0054] Example 4

[0055] Preparation of modified coagulant polysaccharide:

[0056] (1) adding the coagulated polysaccharide powder to a 0.8 wt.% potassium chloride aqueous solution, adding a 10 wt.% hydrogen peroxide solution, stirring evenly, and placing at 70°C for degradation reaction for 15 minutes; the mass ratio of the coagulated polysaccharide, potassium chloride aqueous solution, and hydrogen peroxide is 1:2:0.5;

[0057] (2) The reaction temperature was lowered to 40°C and degradation was continued for 25 min;

[0058] (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed;

[0059] (4) Dehydration and drying to obtain the modified coagulated polysaccharide.

[0060] Example 5

[0061] Preparation of modified coagulant polysaccharide:

[0062] (1) Adding the coagulated polysaccharide powder to a 0.8 wt.% potassium chloride aqueous solution, adding a 15 wt.% hydrogen peroxide solution, stirring evenly, and placing at 70°C for degradation reaction for 15 minutes; the mass ratio of the coagulated polysaccharide, potassium chloride aqueous solution, and hydrogen peroxide is 1:2:0.5;

[0063] (2) The reaction temperature was lowered to 40°C and degradation was continued for 25 min;

[0064] (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed;

[0065] (4) Dehydration and drying to obtain the modified coagulated polysaccharide.

[0066] Table 1 Response temperature of modified coagulated polysaccharides

[0067]

[0068]

[0069] The response temperatures of Examples 1-5 were between 50-60° C., and Example 2 was randomly selected for subsequent experiments.

[0070] Example 6

[0071] The middle layer of explosive beads is prepared separately, and the preparation method is as follows:

[0072] (1) Methyl cellulose was dissolved in 50°C low-alcohol fermented grape juice, and apple pectin was added. The mixture was stirred at 30°C for 13 h to obtain a composite solution, which was then allowed to stand at 5°C for 18 h. The mass ratio of methyl cellulose, pectin, and low-alcohol fermented grape juice was 1:15:150. (2) The mixture was heated to 45°C and stirred at 2500 rpm for 10 min to obtain intermediate layer popping beads.

[0073] Example 7

[0074] The middle layer of explosive beads is prepared separately, and the preparation method is as follows:

[0075] (1) Methyl cellulose was dissolved in 50°C low-alcohol fermented grape juice, and apple pectin was added. The mixture was stirred at 30°C for 13 h to obtain a composite solution, which was then allowed to stand at 5°C for 18 h. The mass ratio of methyl cellulose, pectin, and low-alcohol fermented grape juice was 1:18:150.

[0076] (2) Heat to 45°C and stir at 2500 rpm for 10 min to obtain middle layer popping beads.

[0077] Example 8

[0078] The middle layer of explosive beads is prepared separately, and the preparation method is as follows:

[0079] (1) Methyl cellulose was dissolved in 50°C low-alcohol fermented grape juice, and apple pectin was added. The mixture was stirred at 30°C for 13 h to obtain a composite solution, which was then allowed to stand at 5°C for 18 h. The mass ratio of methyl cellulose, pectin, and low-alcohol fermented grape juice was 1:20:150.

[0080] (2) Heat to 45°C and stir at 2500 rpm for 10 min to obtain middle layer popping beads.

[0081] Table 2 Response temperature of middle layer bursting beads

[0082] Response temperature (℃) Average particle size (mm) Example 6 36.6 1.86 Example 7 36.1 1.72 Example 8 35.4 1.57

[0083] The conditions of Example 7 were selected for subsequent experiments.

[0084] Example 9

[0085] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0086] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0087] S2: Homogenize at 5000 rpm for 5 min and cool to 10°C;

[0088] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0089] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0090] S6: Mix 1.5 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 60°C to dissolve;

[0091] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared in S5 and place them in a vortex shaker for 5 minutes;

[0092] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0093] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0094] Example 10

[0095] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0096] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0097] S2: Homogenize at 10,000 rpm for 5 min and cool to 10°C;

[0098] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0099] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0100] S6: Mix 1.5 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 60°C to dissolve;

[0101] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared in S5 and place them in a vortex shaker for 5 minutes;

[0102] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0103] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0104] Example 11

[0105] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0106] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0107] S2: Homogenize at 15000 rpm for 5 min and cool to 10°C;

[0108] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0109] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0110] S6: Mix 1.5 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 60°C to dissolve;

[0111] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared by screening in S5 and place them in a vortex shaker for 5 minutes;

[0112] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0113] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0114] Example 12

[0115] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0116] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0117] S2: Homogenize at 10,000 rpm for 5 min and cool to 10°C;

[0118] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0119] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0120] S6: Mix 1 part of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 60°C to dissolve;

[0121] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared in S5 and place them in a vortex shaker for 5 minutes;

[0122] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0123] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0124] Example 13

[0125] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0126] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0127] S2: Homogenize at 10,000 rpm for 5 min and cool to 10°C;

[0128] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0129] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0130] S6: Mix 2 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 60°C to dissolve;

[0131] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared by screening in S5 and place them in a vortex shaker for 5 minutes;

[0132] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0133] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0134] Example 14

[0135] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0136] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0137] S2: Homogenize at 10,000 rpm for 5 min and cool to 10°C;

[0138] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0139] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0140] S6: Mix 1.5 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 55°C to dissolve;

[0141] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared by screening in S5 and place them in a vortex shaker for 5 minutes;

[0142] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0143] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0144] Example 15

[0145] A method for preparing instant multi-layer temperature-responsive popping beads comprises the following steps:

[0146] S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them;

[0147] S2: Homogenize at 10,000 rpm for 5 min and cool to 10°C;

[0148] S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage;

[0149] S4: dissolving methylcellulose in 50°C low-alcohol fermented grape juice, adding apple pectin, and stirring at 30°C for 13 hours to obtain a composite solution, which was then allowed to stand at 5°C for 18 hours; the mass ratio of methylcellulose, pectin, and low-alcohol fermented grape juice was 1:18:150; S5: adding core-layer popping beads coated with a refreshing beverage having a particle size of 0.3-0.5 mm after screening, heating to 45°C, and stirring at 2500 rpm for 10 minutes to obtain double-layer popping beads having an inner layer of core-layer popping beads coated with a refreshing beverage and an outer layer of juice;

[0150] S6: Mix 1.5 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 65°C to dissolve;

[0151] S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared in S5 and place them in a vortex shaker for 5 minutes;

[0152] S8: Cooling to 40°C, filtering to obtain three-layer popping beads;

[0153] S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

[0154] The particle size of the core layer popping beads prepared by S3 was measured, and the yield of core layer popping beads with a particle size of 0.3-0.5 mm was calculated;

[0155] The particle size and empty load rate (i.e., the probability that the double-layer bursting beads have only a single layer and are not coated with the core layer) of the double-layer bursting beads prepared by S5 were measured, and the yield of double-layer bursting beads with a particle size of 1-2 mm (without removing the empty load) was calculated;

[0156] The particle size and empty load rate (i.e., the probability that the three-layer bursting beads have only a single layer or a double layer and are not coated with core layer bursting beads or middle layer bursting beads) of the instant multi-layer temperature-responsive bursting beads were measured, and the yield of the instant multi-layer temperature-responsive bursting beads with a particle size of 3-5 mm (without removing the empty load) was calculated.

[0157] Table 3

[0158]

[0159] The finished instant multi-layer temperature-responsive popping beads prepared in Example 13 and milk tea powder were brewed. The finished instant multi-layer temperature-responsive popping beads accounted for 10%-30% of the total volume of the milk tea. The brewing temperature was 63°C. Sensory tests were conducted and evaluated. Conventional single-layer non-temperature-responsive popping beads were used as a comparison. A review committee consisting of 10 people from the company's R&D department and production department was selected to taste the products. The scores were given for layering, mouthfeel, appearance and taste, and the average value was taken.

[0160] Table 4 Sensory scores of instant multi-layer temperature-responsive popping beads

[0161]

[0162]

[0163] As shown in Table 3, the yield of core-layer popping beads with a particle size between 0.3 and 0.5 was between 88% and 96%, with the highest yield being 95.4%. The empty rate of double-layer popping beads was lower, at around 1.3%, and the yield was also around 90%. The empty rate of the final instant multi-layer temperature-responsive popping beads was also less than 5%, and the percentage of particles meeting the required size was around 95%. After sensory evaluation, as shown in Table 4, the overall sensory evaluation of the 20% and 30% popping beads was similar, but with different focuses. The 20% one had a better taste and flavor, while the 30% one had a more pronounced layering. Adding more can be based on personal preference.

[0164] It should also be noted that the temperature of the frozen popping beads can quickly reach 60°C during brewing, and the short period of temperature rise will not cause the middle layer to rupture.

[0165] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. An instant multi-layer temperature-responsive popping bead, characterized by: It consists of three layers: the outermost layer: a shell layer with a response temperature of 50-60°C, the second layer: a middle layer with a response temperature of 35-37°C, and the innermost layer: a core layer with a response temperature of 80°C. The shell layer with a response temperature of 50-60°C is a gel layer prepared from modified coagulated polysaccharide; The middle layer with a response temperature of 35-37°C is a glue layer prepared from methyl cellulose and pectin; The core layer with a response temperature of 80°C is a glue layer prepared from carrageenan; Preparation method of the modified coagulated polysaccharide: (1) Add the coagulated polysaccharide powder to a potassium chloride aqueous solution with a concentration of 0.6-1.0 wt.%, add hydrogen peroxide with a concentration of 10-15 wt.%, stir evenly, and place at 65-70 ° C for degradation reaction for 15-20 minutes; (2) Lower the reaction temperature to 40°C and continue degradation for 20-30 minutes; (3) Transfer to a blender, add catalase and continue stirring until the hydrogen peroxide is completely decomposed; (4) Dehydration and drying to obtain modified coagulated polysaccharide.

2. The instant multi-layer temperature-responsive popping bead according to claim 1, characterized in that: The core layer is coated with a drink having a refreshing taste; the middle layer is coated with fruit juice; and the shell layer is coated with milk.

3. The instant multi-layer temperature-responsive popping bead according to claim 2, characterized in that: The drink with a refreshing taste includes mung bean juice, mint juice or light bamboo leaf juice; and the fruit juice is alcohol-free or low-alcohol fermented fruit juice.

4. The instant multi-layer temperature-responsive popping bead according to claim 1, characterized in that: The mass ratio of the coagulated polysaccharide, potassium chloride aqueous solution and hydrogen peroxide is 1:2:0.

5.

5. The method for preparing instant multi-layer temperature-responsive popping beads according to claim 2, characterized in that: The following steps are involved: S1: Take carrageenan and a refreshing drink at a mass volume ratio of 1g:4mL, heat them to 80℃ and dissolve them; S2: Homogenize at 5000-15000 rpm for 5 min and cool to 10°C; S3: filtering and drying to obtain core-layer popping beads coated with a refreshing beverage; S4: dissolving methylcellulose in 40-60°C fruit juice, adding pectin, stirring at 20-40°C for 10-15 hours to obtain a composite solution, and allowing to stand at 0-10°C for 15-20 hours; S5: adding core popping beads coated with a refreshing drink having a particle size of 0.3-0.5 mm after screening, heating to 40-50°C, and stirring at 2000-3000 rpm for 5-10 minutes to obtain double-layer popping beads with an inner layer of core popping beads coated with a refreshing drink and an outer layer of juice; S6: Mix 1-2 parts of modified coagulant polysaccharide, 30 parts of milk powder and 100 parts of water, and heat to 55-65°C to dissolve; S7: Add the double-layer explosive beads with a particle size of 1-2 mm prepared in S5 and place them in a vortex shaker for 5 minutes; S8: Cooling to 40°C, filtering to obtain three-layer popping beads; S9: Sterilize, freeze rapidly and then freeze-dry to obtain ready-to-eat multi-layer temperature-responsive popping beads, which are frozen and stored at 0°C for later use.

6. The method for preparing instant multi-layer temperature-responsive popping beads according to claim 5, characterized in that: The mass ratio of methylcellulose, pectin and fruit juice in the S4 is 1:(15-20):(100-200).

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